How To Make Ghee
Homemade ghee recipe with step by step photos. Ghee popularly known as clarified butter is one of the healthiest fats. Making ghee at home is really easy and no rocket science. Homemade ghee is more hygienic, unadulterated and economical too. Here is how to make the perfect ghee at home from scratch with butter. Go ahead and make a batch, you will find multiple uses for it!
Servings: 1 cups
Place butter in a thick bottomed big pan and switch on the flame.
Maintain low or medium flame as the butter begins to melt.
Butter will begin to melt and foam up.
After few minutes the butter will boil vigorously and make crackling sound. This happens when the milk solids begin to evaporate.
At one stage after few minutes the butter will completely foam up.
At this stage using the ladle see the golden brown ghee below the foam.
Once the crackling sound completely settles down remove the melted butter from flame. Let cool for 30 minutes.
Strain the clarified butter or ghee well. You can strain twice if you prefer. Store the ghee in an airtight container.
Depending on the weather ghee will freeze to solid in a day or two.
- Always use a thick bottomed big pan. Butter will foam up a lot and it helps to have more space in the pan.
- Always melt in butter in low to medium ow flame. It burns very easily.
- Once the crackling sound subsides remove from flame immediately. This is when the ghee goes from golden brown to burnt state.
- Wait for at least 30 minutes before straining the milk solids.
- You can use the pot for making sambar or any lentils.
- color of the ghee will vary with the quality of butter and the time it is cooked.
- The flavor should be nutty, aromatic with slight toffee like
- The texture should be like sand.
Serving: 1.5cups | Calories: 3252kcal | Carbohydrates: 1g | Protein: 4g | Fat: 368g | Saturated Fat: 233g | Cholesterol: 975mg | Sodium: 50mg | Potassium: 109mg | Sugar: 1g | Vitamin A: 11335IU | Calcium: 109mg